New England IPA "Northeast" style IPA

[NickC]

Part homebrewer, part lumberjack...

Is it the malted oats that give it more of a thick appearance? Or the barley? Looks delicious.

 

[Dgallo]

Part homebrewer, part lumberjack...

Is it the malted oats that give it more of a thick appearance? Or the barley? Looks delicious.

It’s definitely the malted oats. I use flaked grains in most of my grain bills, granted not at this percentage, but they do not come across as opaque. Janish’s research shows that malted oats/wheat produce smaller molecular proteins than flake grains, which cause the flaked grains proteins to floc out at a much faster rate than their malted counterparts.

 

[ihavenonickname]

What is the dgallo ferm temp schedule? I can’t find your explanation post. Pitch at 65, hold at 68, after high Krause drive temp to 72?

 

[Dgallo]

What is the dgallo ferm temp schedule? I can’t find your explanation post. Pitch at 65, hold at 68, after high Krause drive temp to 72?

This is the typical fermentation drive I use for Conan based strains. I slightly underpitch and do a 1L starter or less based on mf date 18-24 hours prior to brew day. not specifically to boost the cell count but to insure the yeast is active at the pitch. I pitch at 68*f and let it free rise 70-72 for the first day or two. Once it starts it’s most active fermentation, usually the tailend of day two/day three, I drive it to 74-76*f depending on the specific yeast. 1318 I try not to go over 74/75. With imperial a24 It really produces esters at 76. I will hold it there until visual fermentation is over and then it slowly drop back to 70-72 and will hold it there for 48-72 hours after hitting fg to clean up any vdk or acetaldehyde.

We all know that stressing the yeast cause them to produce esters. Though I don’t have true scientific evidence why this specific drive works, my impression is that by repeatedly changing the temperature of the yeast’s environment, they must constantly adjust to the changes which causes them to be under constant stress

 

[SRJHops]

This is the typical fermentation drive I use for Conan based strains. I slightly underpitch and do a 1L starter or less based on mf date 18-24 hours prior to brew day. not specifically to boost the cell count but to insure the yeast is active at the pitch. I pitch at 68*f and let it free rise 70-72 for the first day or two. Once it starts it’s most active fermentation, usually the tailend of day two/day three, I drive it to 74-76*f depending on the specific yeast. 1318 I try not to go over 74/75. With imperial a24 It really produces esters at 76. I will hold it there until visual fermentation is over and then it slowly drop back to 70-72 and will hold it there for 48-72 hours after hitting fg to clean up any vdk or acetaldehyde.

We all know that stressing the yeast cause them to produce esters. Though I don’t have true scientific evidence why this specific drive works, my impression is that by repeatedly changing the temperature of the yeast’s environment, they must constantly adjust to the changes which causes them to be under constant stress

Good stuff - thanks for sharing. Could you explain how to under pitch? I've been using dry yeast (Safale04) but switching over to liquid and trying to learn as much as I can. Are you under-pitching by "only" making a 1L starter, as opposed to a 2L?

 

[Genuine]

Here’s the outcome of mine. I dry hopped 2oz each of Citra, Mosaic and El Dorado. Lots of citrus, pineapple and mango come through on the nose. Finished at 1.016 with A38 Juice. I think my next batch will use 5% honey malt for a bit more sweetness. No bittering hops, 7oz in the whirlpool and 6oz in the dryhop. Very happy with it however I think I prefer 3oz of Citra and 2oz of Amarillo in the dry hop. I’ll try that combo next.

 

[Blazinlow86]

So for anyone who was interested in the beer I was talking about last week it is now in the keg, still a little green but here’s a quick review. This is a Oat Cream NEIPA, the style is popularized by Other half in their Dreamwave series. I specifically modeled this beer after the collaboration beer they did with Equilibrium called Dreamwave flocculation This beer has a 60% Pilsner, 30% malted oats, 8% flaked barely, 2% honey malt. It was mashed at 155*f. I whirlpooled with Columbus, Mandarina Bov, and mosaic. Dry hoped with Mosiac and Medusa.

Mouthfeel certainly mimics the Dreamwave flocculation, big yet creamy and pillow soft. Flavor is still a little green but stonefruit and under tones of dank. Aroma is the same leaning more to stone fruit.

Wouldn’t use this grain bill as a standard but certainly provides a different take on the style and brings something special to the lineup.

Direct sunlightView attachment 621396
Natural light outside
View attachment 621395

Looks great. Cheers

 

[Dgallo]

Good stuff - thanks for sharing. Could you explain how to under pitch? I've been using dry yeast (Safale04) but switching over to liquid and trying to learn as much as I can. Are you under-pitching by "only" making a 1L starter, as opposed to a 2L?

You underpitch by pitching a cell count less then the recommended. You can do this a lot of ways. If you use a pitch rate calculator it will tell you how much is recommended to pitch for your intended og. It will also calculate how many viable cells are in your yeast pack Snd will recommend the size starter to meet the recommended cell count. Then Pitch less than that

 

[Hannabrew]

View attachment 621665

Here’s the outcome of mine. I dry hopped 2oz each of Citra, Mosaic and El Dorado. Lots of citrus, pineapple and mango come through on the nose. Finished at 1.016 with A38 Juice. I think my next batch will use 5% honey malt for a bit more sweetness. No bittering hops, 7oz in the whirlpool and 6oz in the dryhop. Very happy with it however I think I prefer 3oz of Citra and 2oz of Amarillo in the dry hop. I’ll try that combo next.

Good looking color. What was the grist?

 

[Genuine]

Good looking color. What was the grist?

Next batch I’m gonna up the honey malt to 12oz.

 

[Dgallo]

View attachment 621724

Next batch I’m gonna up the honey malt to 12oz.

.75lbs is 12oz my man... or is this the next recipe

 

[marchuk96]

View attachment 621724

Next batch I’m gonna up the honey malt to 12oz.

You could also just try mashing higher...

 

[couchsending]

I’d recommend against a lot of honey malt personally

 

[Genuine]

.75lbs is 12oz my man... or is this the next recipe

Realized I made the Adjustment before posting. Originally had .5lb or 3%

 

[Loud Brewing]

I’d recommend against a lot of honey malt personally

Agreed, I think 1/2 lb is the sweet spot for 5gal batches

 

[Genuine]

Here it is in the sun

 

[Hannabrew]

View attachment 621916

Here it is in the sun

I smell a skunk...

 

[jakturner]

I know some of you guys have been using sabro hops, I’m making a pineapple ipa tomorrow. Any suggestions on how much I should use in whirlpool and and DH. I also have Amarillo, Idaho 7, azacca, el Dorado.

 

[Dgallo]

I know some of you guys have been using sabro hops, I’m making a pineapple ipa tomorrow. Any suggestions on how much I should use in whirlpool and and DH. I also have Amarillo, Idaho 7, azacca, el Dorado.

Never used it personally but have been hearing its very pontent.strong when only 30% of hop bill.

Azacca is the only one you listed I get pineapple from

 

[couchsending]

I know some of you guys have been using sabro hops, I’m making a pineapple ipa tomorrow. Any suggestions on how much I should use in whirlpool and and DH. I also have Amarillo, Idaho 7, azacca, el Dorado.

It’s rather strong, and will take over everything. 20% max I would say. At higher levels the woody/cedar starts to dominate. I get lots of Pineapple from El Dorado in certain lots. Idaho 7 I don’t get any pineapple.

If you’re looking for Pineapple I’d also recommend Denali and Zythos ( which is a blend) and some Galaxy.

 

[RTHP99]

So for anyone who was interested in the beer I was talking about last week it is now in the keg, still a little green but here’s a quick review. This is a Oat Cream NEIPA, the style is popularized by Other half in their Dreamwave series. I specifically modeled this beer after the collaboration beer they did with Equilibrium called Dreamwave flocculation This beer has a 60% Pilsner, 30% malted oats, 8% flaked barely, 2% honey malt. It was mashed at 155*f. I whirlpooled with Columbus, Mandarina Bov, and mosaic. Dry hoped with Mosiac and Medusa.

Mouthfeel certainly mimics the Dreamwave flocculation, big yet creamy and pillow soft. Flavor is still a little green but stonefruit and under tones of dank. Aroma is the same leaning more to stone fruit.

Wouldn’t use this grain bill as a standard but certainly provides a different take on the style and brings something special to the lineup.

Looks good. Keep us updated on how its compares once your beer hits its peak . Dreamwave fluctuation is probably the best NEIPA I've ever had

 

[Dgallo]

Looks good. Keep us updated on how its compares once your beer hits its peak . Dreamwave fluctuation is probably the best NEIPA I've ever had

Will do. It’s certainly starting to get there now. The excess particulate from the hops started dropping out so its really starting to brighten up now. As of now they dreamwave fluccuation has more sweetness and is just a little softer. I think this is due to them using lactose(I didn’t want to add it). I’ll make another quick review next week sometime. Should be perfect then

 

[RTHP99]

Will do. It’s certainly starting to get there now. The excess particulate from the hops started dropping out so its really starting to brighten up now. As of now they dreamwave fluccuation has more sweetness and is just a little softer. I think this is due to them using lactose(I didn’t want to add it). I’ll make another quick review next week sometime. Should be perfect then

Awesome. I used 1/2lb lactose in the last 2beers I made, and that amount seems perfect. I picked up some malted oats yesterday and I'm going to bump up the oats next batch.

 

[LumberZach]

So for anyone who was interested in the beer I was talking about last week it is now in the keg, still a little green but here’s a quick review. This is a Oat Cream NEIPA, the style is popularized by Other half in their Dreamwave series. I specifically modeled this beer after the collaboration beer they did with Equilibrium called Dreamwave flocculation This beer has a 60% Pilsner, 30% malted oats, 8% flaked barely, 2% honey malt. It was mashed at 155*f. I whirlpooled with Columbus, Mandarina Bov, and mosaic. Dry hoped with Mosiac and Medusa.

Mouthfeel certainly mimics the Dreamwave flocculation, big yet creamy and pillow soft. Flavor is still a little green but stonefruit and under tones of dank. Aroma is the same leaning more to stone fruit.

Wouldn’t use this grain bill as a standard but certainly provides a different take on the style and brings something special to the lineup.

What was your OG and FG?

 

[Dgallo]

What was your OG and FG?

1.068 - 1.014. I ended up getting better attenuation then I expected. I usually finish 1.016 when I mash at 155

 

[marchuk96]

So going off @Dgallo findings and basing things off what we have both thought of as a slightly new direction to go in...I too am going with malted oats in my next beer but only 3 lbs not 5...using my go to golden promise as a base...(10lbs)not pilsner.....no honey malt...1 lb flaked barley and 1 lb flaked wheat...calling it pine juice...using rakau...waimae and kohatu...all have tropical and pine/resin descriptors...particularly interseted in the descriptor for rakau that describes it as the "whole orchard"...hoping that comes threw...using imperial dry hop...n.e. Water profile..high mash higher end temp ferment..super excited...will report back..probably brewing it wed..

 

[marchuk96]

So going off @Dgallo findings and basing things off what we have both thought of as a slightly new direction to go in...I too am going with malted oats in my next beer but only 3 lbs not 5...using my go to golden promise as a base...(10lbs)not pilsner.....no honey malt...1 lb flaked barley and 1 lb flaked wheat...calling it pine juice...using rakau...waimae and kohatu...all have tropical and pine/resin descriptors...particularly interseted in the descriptor for rakau that describes it as the "whole orchard"...hoping that comes threw...using imperial dry hop...n.e. Water profile..high mash higher end temp ferment..super excited...will report back..probably brewing it wed..

 

[1bottlerocket]

I have been following the thread but have not brewed over the winter months. It seems the recipes are evolving over time. I am super interested in trying out that Oat cream IPA recipe the Dgallo posted. The pics look super awesome! I will read the thread more thoroughly for a working recipe.

My first attempt at an NE-style IPA came out so-so but oxygenation was a big problem for me. (that and my lack of experience) I think I have a decent base of knowledge to work with now moving forward.

Awhile back I attempted to harvest some yeast from some Heady Topper cans I managed to score but I had to abandon mid-course due to family commitments.

I am going to attempt my first all-grain batch on my own coming up. Up until now, I have been tagging along with the HB club I joined.

 

[Andre3000]

I listened to Episode 75 of craft beer and brewing featuring Odd13 Brewing. Recommend a listen if you haven't already: https://beerandbrewing.com/podcast-episode-75-odd13/

Some interesting stuff to unpack. One, he describes bio transformation having a "more rounded" hop flabor vs traditional having a more direct flavor expression of the individual hops. Since I've brewed this style, I always thought the secret was in the biotransformation. Going to try traditional dry hop. I know this has been discussed here.

Another thing is with most of their beers they drop yeast before they dry hop at terminal FG. Have any of you tried dry hopping off yeast and seen a significant difference? I think I'm going to try it. It should be relatively easy with my keg fermenters to keep all oxygen out while transferring it off the yeast. There will be a hit to efficiency, but if it's worth it, it's worth it.

 

[Hannabrew]

I have been following the thread but have not brewed over the winter months. It seems the recipes are evolving over time. I am super interested in trying out that Oat cream IPA recipe the Dgallo posted. The pics look super awesome! I will read the thread more thoroughly for a working recipe.

My first attempt at an NE-style IPA came out so-so but oxygenation was a big problem for me. (that and my lack of experience) I think I have a decent base of knowledge to work with now moving forward.

Awhile back I attempted to harvest some yeast from some Heady Topper cans I managed to score but I had to abandon mid-course due to family commitments.

I am going to attempt my first all-grain batch on my own coming up. Up until now, I have been tagging along with the HB club I joined.

Until you get comfortable with the rest of your processes, I would not use harvested yeast as you'd be taking a risk with the biggest factor in the quality of your beer.